Tunisian Chickpea Soup over Torn Bread with Poached Egg

What you need

• 2 can (2 cans (14 oz each)) chickpeas, with their liquid
• 1.2 l (5 cups) water
• 2 dried red chillies
• 4 cloves garlic
• 1 tbsp cumin seeds
• 1 tbsp tomato paste
• 2 tbsp harissa, plus extra for serving
• 5 tbsp olive oil
• 1 1/2 tsp salt, to taste
• 2 lemons, 1 juiced, 1 cut into wedges
• 3 tbsp flat-leaf parsley, roughly chopped
• 6 large eggs
• 200 g (7 oz) stale crusty bread, torn into 1 cm (1/2 in) pieces
• 2 tbsp capers, drained

Method

Restated from the original video

1. 1

   Tip the chickpeas and their liquid into a large pot. Add the water and the chillies and bring to a boil over medium-high heat.

2. 2

   Lower the heat and simmer, partly covered, until the chickpeas are very soft and a few have split, about 15 min.

3. 3

   Toast the cumin in a dry pan over medium heat until fragrant, about 1 min. Crush it coarsely in a mortar.

4. 4

   Crush the garlic with 1/2 tsp of the salt into a rough paste.

5. 5

   Stir the garlic, cumin, tomato paste, harissa and 2 tbsp of the olive oil into the pot. Simmer 10 min, then fish out the chillies.

6. 6

   Stir in the juice of 1 lemon and the parsley. Taste and add salt as needed, then keep the soup at a bare simmer.

7. 7

   Bring a wide pan of water to a gentle simmer. Slip in the eggs one at a time and poach until the whites are set and the yolks still runny, 3-4 min. Lift them out with a slotted spoon.

8. 8

   Divide the bread among 6 shallow bowls. Ladle the hot soup over it and leave 1 min so the bread softens.

9. 9

   Top each bowl with a poached egg and a spoonful of capers. Drizzle with the remaining olive oil and a little extra harissa.

10. 10

    Serve with lemon wedges for squeezing. The yolks stay soft, so use pasteurized eggs or poach them until firm if serving anyone young, elderly, pregnant or immunocompromised.

Imported from ottolenghi.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.